Dubai Chocolate Bar – Bruno Albouze
Dubai Chocolate Bar – Bruno Albouze is a medium Middle Eastern recipe that serves 12. 210 calories per serving. Recipe by Bruno Albouze on YouTube.
Prep: 30 min | Cook: 20 min | Total: 1 hr 5 min
Cost: $63.99 total, $5.33 per serving
Ingredients
- 200 g Pistachios (unsalted, raw; toasted lightly if desired)
- 100 g Unsalted Butter (melted, for tossing kadif)
- 150 g Kadif (Shredded Filo) (also called kataifi; crisp shredded pastry)
- 200 g White Chocolate (high‑quality, chopped)
- 1 tsp Almond Extract (secret flavor enhancer)
- 1 tbsp Flaxseed Oil (adds shine to pistachio spread; optional)
- 300 g Milk Chocolate (tempered; for shell and final layer)
- 30 g Cocoa Butter (for spray mixture; creates glossy finish)
- 30 g Dark Chocolate (for spray) (red‑colored dark chocolate for visual effect)
Instructions
Make Pistachio Paste
Place pistachios in the food processor and pulse until they form a coarse crumb, then continue processing until a smooth, soft paste forms. If the mixture becomes too warm, pause and chill in the refrigerator or freezer for 10 minutes, then resume processing.
Time: PT10M
Roast Kadif
Preheat the oven to 180°C (350°F). Toss the shredded kadif with melted butter on a baking sheet, spreading it evenly. Roast for 15 minutes, stirring halfway, until golden and crisp. Remove and let cool completely.
Time: PT15M
Temperature: 180°C
Combine Pistachio Spread
In a clean bowl, mix the pistachio paste with flaxseed oil, chopped white chocolate, and almond extract until smooth. Fold in the cooled roasted kadif until evenly distributed.
Time: PT5M
Prepare Mold with Cocoa Butter Spray
In a small container, melt the cocoa butter together with the red‑colored dark chocolate. Using the spray system, lightly coat the interior of each cavity of the silicone mold. This creates a thin glossy film that will give the final bar a vibrant finish.
Time: PT5M
Temper Milk Chocolate and Form Shell
Temper the milk chocolate using a thermometer (heat to 45°C, cool to 27°C, re‑heat to 31°C). Pour a thin layer of tempered milk chocolate into each mold cavity, tapping the mold gently on the countertop to release air bubbles. Let stand for 3 minutes, then invert the mold and drain excess chocolate. Scrape the top to smooth the surface and let the shell set until firm to the touch.
Time: PT10M
Temperature: 31°C
Fill Shells with Pistachio Interior
Spoon a generous amount of the pistachio‑kadif spread into each chocolate shell, pressing lightly to level the surface.
Time: PT5M
Add Final Milk Chocolate Layer
Re‑temper a fresh batch of milk chocolate if needed. Pour a thin top layer over the filled shells, ensuring the interior is completely covered. Scrape excess and place the mold in the refrigerator for 5 minutes to set.
Time: PT5M
Temperature: 31°C
Unmold and Serve
When the chocolate is firm to the touch, gently pop the bars out of the silicone mold. Store in an airtight container.
Time: PT5M
Nutrition Facts
- Calories
- 210
- Protein
- 3 g
- Carbohydrates
- 18 g
- Fat
- 14 g
- Fiber
- 2 g
Dietary info: Vegetarian
Allergens: Milk, Tree nuts, Gluten (kadif contains wheat)
Ingredient Substitutions
- Instead of Pistachios: Almonds, Cashews
- Instead of Unsalted Butter: Margarine, Coconut oil
- Instead of Kadif (Shredded Filo): Phyllo strips, Crispy rice cereal
- Instead of White Chocolate: Milk chocolate, Cocoa butter + sugar
- Instead of Almond Extract: Vanilla extract (less intense)
- Instead of Flaxseed Oil: Olive oil, Vegetable oil
- Instead of Milk Chocolate: Dark chocolate (adjust sweetness)
- Instead of Cocoa Butter: Additional tempered chocolate
- Instead of Dark Chocolate (for spray): Regular dark chocolate
Equipment Needed
- Food Processor
- Oven
- Baking Sheet
- Mixing Bowls
- Silicone Chocolate Mold
- Chocolate Spray System (optional)
- Thermometer
- Spatula
- Freezer (optional)
Critical Steps — Do Not Skip
- Achieving a smooth pistachio paste without overheating.
- Properly tempering milk chocolate to obtain a glossy, snap‑ready shell.
- Applying the cocoa butter spray evenly to avoid uneven coloration.
- Ensuring the chocolate shell thickness is balanced – not too thin nor too thick.
Chef Tips from the Video
- Toast pistachios lightly before processing for a deeper flavor.
- Use a high‑quality milk chocolate with at least 30% cocoa butter for a true snap.
- For a more vibrant finish, add a few drops of natural food‑grade color to the cocoa butter spray.
Troubleshooting
Pistachio paste becomes oily or separates.
Chill the mixture for 5‑10 minutes, then pulse again. Add a tiny pinch of powdered sugar to help bind if needed.
Chocolate shell cracks or is too thin.
Temper the chocolate correctly and pour a slightly thicker initial layer. Allow the shell to set fully before adding the interior.
Air bubbles remain trapped in the shell.
Tap the mold firmly on the countertop after pouring and gently tap the sides to release bubbles. Use a toothpick to pop any visible bubbles before the chocolate sets.
Storage
Refrigerator: Store in an airtight container for up to 2 weeks.
Freezer: Can be frozen for up to 2 months; thaw at room temperature before serving.
Room temperature: If kept in a cool, dry place (<20°C) they will stay fresh for 5‑7 days.
Make-Ahead Tips
- Prepare the pistachio paste up to step 3 and store it covered in the refrigerator for up to 3 days.
- Roasted kadif can be made a day ahead and kept in an airtight container.
- Chocolate shells can be molded and set a day before filling; keep them in a cool place.
Frequently Asked Questions
What is the cultural significance and history of Milk Chocolate Marbella Bars in Dubai cuisine?
The Marbella bar was created in 2021 by Sara Amuda, a British‑Egyptian living in Dubai, and quickly became a global sensation. It blends traditional Middle Eastern ingredients like pistachios and kadif with modern chocolate‑making techniques, reflecting Dubai’s cosmopolitan culinary scene.
What are the traditional regional variations of pistachio‑kadif chocolate bars in Middle Eastern cuisine?
While the original Marbella bar uses milk chocolate, some regional twists replace it with dark chocolate or add rose water. In Lebanon and Syria, similar sweets may incorporate sesame‑crusted layers or use honey‑glazed pistachio fillings.
How is a Milk Chocolate Marbella Bar traditionally served in Dubai?
They are typically presented on a decorative platter, often accompanied by Arabic coffee or tea. The bars are sliced into bite‑size pieces and enjoyed as an elegant after‑dinner treat during gatherings and celebrations.
During which occasions are Milk Chocolate Marbella Bars commonly enjoyed in Emirati culture?
These bars are popular at festive occasions such as Eid, weddings, and corporate gifting events in the UAE, where luxurious desserts are prized.
What makes Milk Chocolate Marbella Bars special compared to other chocolate confections in Middle Eastern cuisine?
The combination of a crisp kadif interior, rich pistachio paste, and a glossy tempered milk chocolate shell creates a unique texture contrast that is rare in traditional sweets, which usually rely on softer nut pastes or syrup‑soaked pastries.
What are the most common mistakes to avoid when making Milk Chocolate Marbella Bars at home?
Common errors include overheating the pistachio paste, under‑tempering the milk chocolate (resulting in a dull finish), and pouring a shell that is too thin, which can break during handling. Follow the critical steps for temperature control and shell thickness.
Why does this recipe use a cocoa butter spray before tempering the milk chocolate?
The spray creates a thin glossy film that enhances the bar’s visual appeal and helps the final chocolate layer adhere evenly, giving the finished product a professional, mirror‑like finish.
Can I make the pistachio interior ahead of time and how should I store it?
Yes, you can prepare the pistachio‑kadif spread up to step 3 and keep it covered in the refrigerator for up to three days. Bring it to room temperature before filling the shells to ensure easy spreading.
What texture and appearance should I look for when the Milk Chocolate Marbella Bar is done?
The outer shell should be firm, glossy, and have a clean snap when broken. The interior should be crunchy from the kadif and creamy from the pistachio paste, with visible flecks of pistachio throughout.
What does the YouTube channel Bruno Albouze specialize in?
The YouTube channel Bruno Albouze focuses on modern pastry techniques, chocolate work, and creative dessert recipes, often blending classic European methods with international flavors.
How does the YouTube channel Bruno Albouze's approach to chocolate desserts differ from other dessert channels?
Bruno Albouze emphasizes precision techniques such as tempering, using spray systems, and detailed plating, offering a more technical, chef‑level perspective compared to many home‑cooking channels that rely on simpler, no‑cook methods.
Last updated: September 3, 2026
